Servings 4 people
- 1/2 lb fresh pizza dough
- 1/2 lb Di Gregorio’s bulk salsiccia
- 3 tbsp Extra Virgin Olive Oil
- 2 Large Baking Potatoes peeled, halved, sliced
- 1 pkg Spinach thawed, drained, patted dry
- 1/2 cup Julienne cut Sundried tomatoes
- 1/2 cup Pizza Sauce
- 1 tsp Garlic minced
Preheat oven to 350 degrees.
In a large skillet, warm 2 tablespoons of olive oil. Sauté salsiccia and potatoes until tender
Add spinach, tomatoes, and garlic. Combine well and salt and pepper to taste. Continue to simmer until any excess liquid has reduced. Set aside.
On a floured surface, roll out the dough into a large, thin rectangle. Spread a thin layer of pizza sauce on the prepared dough, leaving a 2-3 inch gap from one end of the rectangle.
Spread the salsiccia mixture evenly across the prepared dough. Roll the dough into a tube, tucking in the edges as you roll. Place dough roll seam side down onto a large, greased baking sheet. Lightly brush remaining olive oil all over dough.
Bake for 25-30 minutes or until dough is golden brown. Remove from oven, slice diagonally, and serve hot.